My Ingredient Love Affair With Hot Sauce

MSN ^ | 5/6 | Lutho Pasiya

[nickcarraway]

When I really got “into” hot sauce I was in college. As students back then we would eat whatever was cheap and soaked it with whatever hot sauce we could find to make it taste good, and since then I have never stopped.

Tabasco, Minnie's hot peri-peri sauce, and Nando's peri-peri sauce are always in my fridge. Despite its widespread use, many people may wonder how this spicy staple affects your health.

Besides giving foods a spicy kick, hot sauce has a number of qualities – ranging from improving your mood, to help you lose weight, to long-term medical benefits.

[kiryandil]

Chipotle peppers in adobo sauce...

[EEGator]

Hillary keeps hot sauce in her purse, or at least she says so sometimes…

[dsrtsage]

I drive out to Middlegate Station on the US loniest highway 100 miles east of Reno every month or two to pick up a couple bottles of middlegate hot sauce. Its made in Louisiana,but its got a good flavor, and also happens to be one of my top favorite bars in the state. Though most of my old favorites are long gone such as Midas, Jack Creek...still on the list are Jarbidge, Manhattan, Belmont, Denio, and of course Rachel.

[super7man]

Dave’s Insanity Ghost Pepper Sauce 🌶 😳

[Poser]

Tabasco and Sriracha are staples in my fridge.

[nickcarraway]

Are either of those hot? I don’t find Sriracha at all, but I don’t remember Tabasco.

[A Formerly Proud Canadian]

Her enema is tobasco sauce.

If not, she should try it or even better, ghost pepper sauce!

[Rembrandt]

I used to put a couple of drops in Corona which really improved the flavor along with a lime piece. I switched to Bud when I got tired of having chapped lips all the time.It sure tastes good though.

[Adder]

Love hot sauce but I am dubious of “ health benefits”. There are probably some but certainly they are subtle at best.

I have Tabasco, Louisana Hot Sauce, zatarans, Franks, San Luis and various and sundry others.

I don’t do tongue burners but do like some heat.

[Fungi]

A rather short article with a picture of Tabasco— makes you wonder why it was written. Let me add a few points.
A good hot chili increases your metabolism by 25%. There are more than a thousand varieties, and skip the sauce, go directly with a raw chili. Thai, Jalapeno, and serrano are pickers in terms of Scoville units, how hotness is measured. The previous three are less than 50,000 scoville units. The habanero is around 250,000 while a few top over a million. And the best way to stop the heat after you have eaten it is not a glass of water, but a banana or a glass of milk.

[Muhammy]

Mark Millers Coyote Café Santa Fe, NM -Tol Tec sauce
Recipe in Mark Millers “Pantry” cookbook

Not Hot, just BEAUTIFUL!

[kiryandil]

Thanks, man!

[HartleyMBaldwin]

Serranos are about as hot as I’ll eat raw. I like to dip the end in a saucer of salt for each bite. I use chiltepin, chile pequin, and chile de arbol in cooking (carefully).

If you overdo the heat in a pot of something, it’s actually possible to tone it down by whisking in a few ounces of cooking oil, then letting the oil rise to the top and skimming it off. The capsaicin is more soluble in oil and will partition into it for removal.

We grow bell peppers, spicy bells, jalapenos, and serranos each year. Only picked a few serranos so far, but the others are starting to blossom and set fruit.

[HartleyMBaldwin]

Try Pico Pica for tacos and such. Very nice flavor.

[foundedonpurpose]

Tip of the day. https://melindas.com

I prefer the “extra hot”, believe that it has a lime base, it kicks and has awesome flavor! Haven’t tried the others, can’t imagine that they would let you down.

[anton]

My invention:

Jalapeno paste.

Find the hottest Jalapenos you can fine. So hot your fingers burn from handling them. If you can’t find them really hot, add Habenero powder.

Rough chop put in blender, cover with good Extra Virgin Olive oil and emulsify. Pour into gallon freezer bag, lay it flat on a plate in the freezer.

Now you have frozen Jalapeno paste for seasoning everything from soup and chili, sauces and dips to scrambled eggs.

Just break off a little piece and stir it in. It is liquid at room temperature disappears into your dish and is always ready.

[aMorePerfectUnion]

I like hot sauce on many foods.
So many great choices these days.

For the past 4 years I’ve add 1/4 tsp cayenne pepper to my morning coffee.

Love it!

[llevrok]

I used to travel to Japan regularly for business. One of my colleagues always traveled with tiny bottles of tabasco.

He did not like Japanese food but would go through the motions, as a good guest, - with liberal doses of tabasco on his sushi etc.

You could almost see our Japanese hosts roll out the tatami mats and ready themselves for Seppuku !

[Viking2002]

I have a multi-tier shelf in my breakfast nook I nicknamed 'The Hot Sauce Shoppe'. I buy a lot of Pukka Sauce, Walkerswood, and Busha Browne straight from the islands, mon. If you want a good array of hot sauces, marinades, and BBQ sauces with heat, look at Pepper Palace in Georgia. They have anythingywou might want in varying Scoville grades. I endorse both the Peach-Seranno and the Pineapple-Serrano hot sauces. Fruity, just the right heat, and delicious. If you get down to St. Augustine, they're big on Minorcan datil peppers. There's a place in the Spanish Quarter called Mara's Hotter Side, down one of the little side alleys off St. George St., and they have a small but diverse selection of good sauces.